http://s15/middle/6fd73258nc79ae1f60a0e&690

http://s16/middle/6fd73258n7a5c49d3cb6f&690

http://s4/middle/6fd73258nc79ae25ced83&690

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http://s13/middle/6fd73258nc79ae3c8ce2c&690

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http://s5/middle/6fd73258nc79afb32caa4&690

http://s4/middle/6fd73258nc79afb7bf663&690

1、制作拍打面的时候刮片的刮刃必须一直贴于奶油的表面。（只有那样才光滑）

2、拍打时应注意左右手的协调配合。

3、奶油的打发应该是湿性，只有那样的奶油制作出来的蛋糕才细腻、口感才好。

4、拍打面的口诀：贴—压—提—转—停—压—提

http://s2/middle/6fd73258n7a5c4fd2d294&690